Easy Creamy Spinach and Mushroom Lasagna is a comforting dish full of tender mushrooms, fresh spinach, and a rich, creamy cheese sauce all layered between soft pasta sheets. It’s like a warm hug on a plate, with just the right balance of veggies and cheesy goodness that’s not too heavy but totally satisfying.
I love making this lasagna when I want something special but don’t want to spend hours in the kitchen. The creamy sauce makes everything so smooth and brings out the earthiness of the mushrooms and brightness of the spinach. I often add a little extra cheese on top to get that golden, bubbly crust that everyone loves.
This lasagna is great to share with family or friends because it feels like a treat but is still easy to serve and eat together. I like to pair it with a fresh green salad and some crusty bread, making it a simple but memorable meal that everyone keeps asking for again.
Key Ingredients & Substitutions
Spinach: Fresh spinach brings bright color and mild flavor. You can swap it for kale or Swiss chard if you want a different green. Just cook it down well before layering.
Mushrooms: Cremini mushrooms add great earthiness. If unavailable, white button mushrooms work fine. For a deeper flavor, try shiitake or portobello.
Ricotta Cheese: This gives the lasagna creaminess and richness. Cottage cheese is a good low-fat alternative but drain it well to avoid extra moisture.
Parmesan and Mozzarella: Parmesan adds salty sharpness, mozzarella melts beautifully. You can use Pecorino for a sharper taste or provolone in place of mozzarella.
Milk and Roux: Whole milk makes the sauce creamy. For a lighter option, use a mix of milk and broth. The flour and butter roux is key—it thickens the sauce smoothly.
How Do You Make the Creamy Sauce Without Lumps?
Making a smooth, creamy sauce can feel tricky, but a few tips help:
- Start by melting butter over medium heat, then stir in the flour. Cook it for 1-2 minutes to get rid of the raw flour taste.
- Slowly add milk while whisking constantly. This prevents lumps from forming as the sauce thickens.
- Keep the heat medium; too high can cause the sauce to scorch or thicken too fast.
- If lumps do appear, whisk vigorously or use a hand blender to smooth the sauce.
Patience is key here. Stirring steadily while adding the milk little by little leads to a velvety sauce perfect for mixing with the spinach and mushrooms.
Equipment You’ll Need
- Large skillet – I use this to cook the vegetables; it’s big enough to sauté everything without crowding.
- Pot for boiling noodles – helps you cook the pasta to al dente and keeps things organized.
- Whisk – essential for mixing the sauce smoothly without lumps.
- 9×13 inch baking dish – perfect size to layer the lasagna and get even baking.
- Aluminum foil – easy to cover the dish during baking to keep everything moist.
Flavor Variations & Add-Ins
- Try adding cooked chicken or turkey for extra protein; it turns the dish into a meaty main.
- Mix in roasted red peppers or sun-dried tomatoes for a burst of tang and color.
- Use different cheeses like Gouda or fontina for unique flavor notes.
- Sprinkle with crushed red pepper flakes or Italian herbs to add a little spice and aroma.
Easy Creamy Spinach and Mushroom Lasagna
Ingredients You’ll Need:
- 9 lasagna noodles (no-boil or regular)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (280g) cremini or white mushrooms, sliced
- 6 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 40 minutes to bake. Allow an additional 10 minutes for resting before serving. If using regular noodles, add 10–12 minutes for boiling.
Step-by-Step Instructions:
1. Prepare the noodles:
If using regular lasagna noodles, cook them in boiling salted water according to package instructions until al dente. Drain and separate the noodles so they don’t stick together. Skip this step if using no-boil noodles.
2. Cook the vegetables:
Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic and sauté for about 2 minutes until fragrant and translucent. Add mushrooms, season with salt and pepper, and cook until browned and moisture evaporates, about 6 to 8 minutes. Stir in chopped spinach and cook until wilted, about 2 to 3 minutes. Remove the vegetable mixture from the pan and set aside.
3. Make the creamy sauce:
In the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes. Slowly add milk while whisking constantly to avoid lumps. Continue whisking until sauce thickens, about 5 minutes. Remove from heat. Stir in Parmesan cheese, nutmeg, salt, and pepper. Mix the cooked spinach and mushroom mixture into the sauce, then stir in ricotta cheese until combined.
4. Assemble the lasagna:
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of the creamy vegetable sauce on the bottom. Place 3 lasagna noodles on top. Spread one-third of the creamy mixture over the noodles and sprinkle with some mozzarella cheese. Repeat these layers two more times. Finish by topping with the remaining mozzarella.
5. Bake:
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake another 15 minutes, until the cheese on top is golden and bubbly.
6. Rest and Serve:
Let the lasagna sit for about 10 minutes before slicing so it sets nicely. Garnish with fresh thyme or parsley if you like. Serve and enjoy!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw and thoroughly drain the frozen spinach to avoid excess moisture, which can make the lasagna watery. Squeeze out as much liquid as possible before using.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna, cover it tightly with foil, and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if baking directly from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F until heated through, or microwave individual portions.
Can I Substitute Milk with a Dairy-Free Alternative?
You can use unsweetened plant-based milk like almond or oat milk, but choose one that’s fairly creamy and unsweetened. Keep in mind the sauce texture may be slightly different, so watch the thickness as it cooks.